1 cup flour
1/2 cup confectioners’ sugar
1/2 cup melted butter
1 (8 oz) package cream cheese
1/2 cup sugar
2-1/2 cups sliced strawberries
1/2 package (2 oz) Junket^® Strawberry Danish Dessert Mix
1 cup water
Preheat oven to 350° F. In a medium bowl, mix together the flour and confectioners’ sugar. Stir in melted butter. Press the mixture evenly into a 12-inch pizza pan. Bake in oven for 15 minutes. Let cool. In a small bowl, beat together the cream cheese and sugar until smooth. Spread over cooled crust. Arrange strawberries over cream cheese layer. Combine the Junket^® Danish Dessert Mix and water in a small saucepan. Bring to a boil, stirring frequently. Boil and stir 1 minute. Pour mixture over strawberry layer. Chill before serving.

1 package (4-3/4 oz.) Junket^® Danish Dessert pie glaze mix, strawberry flavor
4 cups sliced fresh strawberries
1 baked 9-inch pie crust
Prepare Junket^® Danish Dessert according to package directions for pie filling. Cool slightly. Fold in strawberries. Spoon into baked pie crust. Chill 3 to 4 hours or until firm.

1 package (4-3/4 oz.) Junket^® Danish Dessert pie glaze mix, strawberry flavor
1 cup halved fresh strawberries
1 quart (4 cups) vanilla ice cream, slightly softened
1 cup milk
Prepare Junket^® Danish Dessert according to package directions for pudding. Chill. Measure half the pudding (about 1 cup) into blender container. Add half the strawberries, half the ice cream and half the milk. Blend until smooth. Serve immediately. Repeat using the remaining pudding, strawberries, ice cream and milk.

1 package (4-3/4 oz.) Junket^® Danish Dessert pie glaze mix, strawberry flavor
1 package (8 oz.) cream cheese, softened
2/3 cups sugar
1 package (10 oz.) frozen strawberries, thawed (do not drain)
1 tablespoon lemon juice
1/2 pint (1 cup) whipping cream, whipped
Prepare Junket^® Danish Dessert according to package directions for pie filling. Cool 15 minutes. Mix together cream cheese and sugar until smooth and creamy. Gradually beat in Danish Dessert and strawberries, including syrup and lemon juice. Fold in whipped cream. Pour into 1-1/2-quart soufflé dish or casserole. Chill. Garnish each serving with a fresh strawberry, if desired.

1 package Junket^® Danish Dessert
6 medium size cream puff shells
1 pint (2 cups) water
1/4 cup whipped cream
Prepare Junket^® Danish Dessert according to package directions, and when firm and ready to serve, use as a filling for puff cases. Garnish with a small spoonful of whipped cream and a spoonful of Danish Dessert.

1 package (18-1/2 oz.) yellow or white cake mix
3 eggs
1/2 cup vegetable oil
1 cup water
1 package (4-3/4 oz.) Junket^® Danish Dessert pie glaze mix, either flavor
1 cup sifted confectioners’ sugar
4 teaspoons warm water
First place first 5 ingredients in large bowl of electric mixer. Stir to combine. Beat at medium speed for 3 minutes. Pour into well-greased and floured 10×14 pan. Bake in oven at 350° F about 45 minutes or until wooden pick inserted near center comes out clean. Remove from oven. Cool 10 minutes before removing from pan. Invert onto serving plate. Stir together sugar and warm water. Drizzle over cake.

One 8-inch angel food tube cake
Cold water
1 package (10 oz.) frozen raspberries, thawed (do not drain)
1 package (4-3/4 oz.) Junket^® Danish Dessert pie glaze mix, raspberry flavor
1/2 pint (1 cup) whipping cream
2 tablespoons sugar
Cut about 2 inches down into cake, 1/2” to 3/4” from edges. Scoop out cake crumbs with fork. Place cake on serving plate and set aside. Add water to raspberries including syrup to measure 2 cups. Combine with contents of Junket^® Danish Dessert package in medium-size saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly. Fill cake with Danish Dessert mixture. Chill at least 3 hours. Whip cream with sugar. Spread over sides and top of cake. Chill.

1 package Junket^® Danish Dessert
2 round layer white cakes
1 pint (2 cups) water
Make up your favorite white cake and cool thoroughly. Prepare Junket^® Danish Dessert according to package directions, allowing it to stand until quite firm, at least 12 hours. Spread between layers of cake. Cut into pieces about the size of a piece of cake and serve at once.

Preheat oven to 350º. Grease 9×13 pan – I use Pam. Whip egg whites to stiff peaks then add vanilla and baking powder. Slowly add sugar. Fold in crackers and nuts. Spread in pan and bake for 30 minutes. Cool overnight. Top with whipped cream and Danish Dessert. (See box above. If you’ve never made it, you’ll wonder why after you see how easy and tasty it is. You can add 2-3 cups of fresh or frozen berries to make this dessert even better. I like the frozen tri-berry mix from Costco.)

Hint: There’s another recipe for this dessert floating around the Internet. The ingredients vary by adding an extra cup of cracker crumbs and substituting 1/2 teaspoon cream of tartar for the baking powder. You know the old adage, “If it’s not broken, don’t fix it?” I tried that recipe last night and it wasn’t nearly as good.